AU2012251936A1 - Gluten-Free Bread Products - Google Patents

Abstract

Abstract Disclosed herein is a method for producing a gluten-free bread product. The method comprises proving a dough s comprising two or more gluten-free flours, yeast and a liquid at room temperature for a short period of time. The dough is then at least part-cooked. 3842938_I (GHMatters) P88208.AU.1 1 /11

Description

AUSTRALIA Patents Act 1990 COMPLETE SPECIFICATION Standard Patent Applicantss: HumanKind Investments Pty Ltd Invention Title: Gluten-Free Bread Products The following statement is a full description of this invention, including the best method for performing it known to me/us: -2 GLUTEN-FREE BREAD PRODUCTS TECHNICAL FIELD The present invention relates to methods for producing 5 gluten-free bread products such as bread, foccacia and crisp-bread. BACKGROUND Most grains used to make bread products (e.g. wheat, rye 10 and barley) contain gluten. However, many people are gluten intolerant or chose not to include gluten in their diets, and they are therefore not able to consume such bread products. 15 Gluten-free bread products are known. However, as the softness, moisture and lightness characteristics of gluten-containing bread products are primarily imparted by wheat and gluten, gluten-free bread products often have a relatively rough texture and are brittle. 20 It would be advantageous to produce gluten-free bread products that have at least some similar properties (e.g. taste and texture) to gluten-containing bread products. 25 SUMMARY In a first aspect, the present invention provides a method for producing a gluten-free bread product. The method comprises proving a dough comprising two or more gluten free flours, yeast and a liquid at room temperature for a 30 short period of time. The dough is then at least part cooked. The inventors of the invention the subject of the present application have surprisingly discovered that proving a 35 dough comprising two or more gluten-free flours, yeast and a liquid at room temperature for a short period of time can result in gluten-free bread products that have similar 3842938_1 (GHMatters) P88208.AU. 19111/12 -3 properties (e.g. taste and texture) to gluten-containing bread products. The inventors found that if the dough is proved for too long, then the resultant gluten-free bread product becomes hard and brittle, similar to many of the 5 existing gluten-free bread products. This discovery was entirely unexpected because proving (of both gluten-containing and gluten-free bread products) is usually carried out for relatively long periods of time io (e.g. at least about 1 hour and up to 2+ hours), and often at a controlled temperature (e.g. in a prover room). Conventional wisdom teaches that if the dough is not given sufficient time to prove, then the resultant bread product would be expected to be very hard. However, depending on 15 the types of gluten-free flours, yeast and liquid in the dough, the inventors have found that an unexpectedly short proving time (e.g. a proving time of between about 10 and about 20 minutes, such as about 15 minutes) can result in a gluten-free bread product having properties comparable 20 to those of ordinary bread. A person skilled in the art would understand that proving a dough for "a short period of time" means a period of time that is shorter than would traditionally be used in 25 bread making (e.g. less than 1 hour). Given the different gluten-free flours, yeast, liquid and bread products involved in the method of the present invention, it is not appropriate (or necessary) to refer to an absolute proving time. It is within the ability of a person skilled in the 30 art to determine the appropriate "short period of time" for any given combination of gluten-free flours, yeast, liquid and bread product. Furthermore, as the dough proves at room temperature, the 35 relatively expensive apparatus required to provide a controlled temperature environment (e.g. a dedicated prover room, which may need to be refrigerated or heated) 3842938_ (GHMatters) P88208.AU.1 9/11/12 - 4 may not be required. In some embodiments, the yeast is a dry yeast. s The inventors have found that very small amounts of yeast allowed to prove for a short period of time at room temperature are effective in the method of the present invention. For example, in some embodiments, the dough may comprise less than 2% (by weight) of the yeast. In io contrast, doughs for both gluten-containing and gluten free breads typically comprise significantly higher proportions of yeast. Depending on the bread product, in some embodiments, the 15 liquid may be water or milk (e.g. cow's milk or soy milk). In some embodiments, the two or more gluten-free flours are selected from the group consisting of rice flour, corn flour, buckwheat flour and potato flour. 20 In some embodiments, the dough comprises rice flour, corn flour and potato flour. In some embodiments, the dough further comprises xanthan 25 gum in order to assist in reinforcing and holding the resultant bread product together. In some embodiments, the part-cooked dough is snap frozen. Such a part-cooked and frozen dough could be sold to third 30 parties who are not able to produce their own gluten-free bread products for them to thaw, finish cooking and serve fresh to a customer. Alternatively, the dough may be fully cooked (e.g. by 35 baking). In a second aspect, the present invention provides a 3842938_ (GHMatters) P88208.AU. 1 911/12 -5 gluten-free bread product produced by the method of the first aspect. In a third aspect, the present invention provides a s gluten-free bread product comprising: between about 20% and about 40% (by weight) of rice flour; between about 5% and about 7% (by weight) of corn flour; and 10 between about 3% and about 7% (by weight) of potato flour. DETAILED DESCRIPTION The present invention provides a method for producing a 15 gluten-free bread product (e.g. a bread, foccacia or crispbread). The method comprises the steps of proving a dough comprising two or more gluten-free flours, yeast and a liquid at room temperature for a short period of time. The dough is then at least part-cooked. 20 The inventors have successfully developed high quality gluten-free bread products, which hold together despite the absence of traditional substances used to achieve this. These gluten-free bread products have a great 25 nutritional profile, and are able to compete competitively with traditional bread products as they perform highly on measures of taste, presentation and commercial transferability. 30 The present invention can, for example, be used to produce crispbreads that have all the qualities of normal wheat crispbreads (such as the crispness, layered flavours and shelf life), but without the typical "gluten free" inability to hold together. 35 The dough is proved at room temperature for a short period of time. The actual proving time will depend on the types 3842938_1 (GHMatters) P88208.AU. I 9/11/12 -6 of gluten-free flours, yeast and liquid in the dough, however, the inventors have found that a proving time of between about 10 and about 20 minutes (e.g. about 15 minutes) can result in a gluten-free bread product having 5 properties comparable to those of ordinary bread. In other embodiments, the dough may be proved for from about 5 minutes up to about 30 minutes (e.g. about 5, 10, 15, 20, 25 or 30 minutes). 10 The dough comprises two or more gluten-free flours. The two or more gluten-free flours may, for example, be selected from brown or white rice flour, corn flour, potato flour, soy flour and/or buckwheat flour. 15 The inventors have found that by carefully adjusting the proportions of the two or more gluten-free flours in the dough, it is possible to produce gluten-free bread products having a similar taste and consistency to corresponding gluten-containing bread products. 20 The dough may, for example, comprise between about 20% and about 40% (by weight) rice flour. In some embodiments, the dough may comprise between about 25% and about 35%, e.g. about 25%, 30% or 35% (by weight) rice flour. 25 The dough may, for example, comprise between about 5% and about 7% (by weight) corn flour. In some embodiments, the dough may comprise about 5%, 6% or 7% (by weight) corn flour. 30 The dough may, for example, comprise between about 3% and about 7% (by weight) potato flour. In some embodiments, the dough may comprise about 3%, 4%, 5%, 6% or 7% (by weight) potato flour. 35 In some embodiments, the dough comprises rice flour, corn flour and potato flour. 3842938_1 (GHMatters) P88208.AU. 9/11/12 -7 The dough also includes a yeast. Typically, the yeast is a dry yeast such as that sold under the brand name Fermex. 5 The inventors have found that very small amounts of yeast are effective in the method of the present invention. For example, in some embodiments, the dough may comprise less than 2% (by weight) of the yeast. In some embodiments, the dough may comprise from about 1% to 2% (by weight), or 10 from about 1.5% to 2% (by weight) of the yeast. In some embodiments, the dough may comprise about 1%, 1.2%, 1.5%, 1.8% or 2% (by weight) of the yeast. The dough also includes a liquid in order to impart the 15 desired consistency to the dough. The liquid may, for example, be water or a milk product such as dairy milk, rice milk, almond milk or soy milk. In some embodiments, the dough may include xanthan gum, 20 which assists in reinforcing and holding the resultant bread product together. Alternatively (or in addition), other substances that provide a similar function, such as arrowroot, could be used. 25 Other substances may also be included in the dough before it is at least part-cooked. For example, it may be desirable to add substances commonly included in bread products such as baking powder, salt, sugar, eggs and vinegar. It may also be desirable to add substances such 30 as olives, sundried tomatoes, fruit pieces (e.g. sultanas), nuts, etc to the dough so that they are uniformly distributed throughout the resultant gluten-free bread product. 35 All of the ingredients of the dough are thoroughly mixed, for example in a high speed mixer or by kneading. Typically, the "dry" ingredients will be thoroughly mixed 3842938_1 (GHMatters) P88208.AU.1 9111/12 -8 before the wet ingredients are added and the resultant mixture thoroughly mixed again. The dough is then allowed to prove. Once proved, the dough is then at least part cooked. 5 Bread products can be cooked in many ways (e.g. by baking, steaming and frying). However, in most embodiments, the proved dough will be at least part-baked in an oven. 10 The temperature at which the dough is at least part-baked may be from about 180 0 C to about 220 0 C (e.g. about 1900C). The time taken to fully-bake the bread product will depend on factors such as the size, shape and moisture content of 15 the dough, as well as the ingredients present in the dough. The time required to fully-bake a foccacia bread product may, for example, be from about 25 to about 40 minutes (e.g. about 30 to about 35 minutes). However, the time required to fully-bake a crispbread product (which is 20 smaller and flatter than a foccacia) may, for example, be from about 5 to about 15 minutes (e.g. about 7 to about 10 minutes). In some embodiments, the dough is only part-cooked and the 25 part-cooked dough is snap frozen. For example, in such embodiments, the part-cooked bread may be removed from the oven before it becomes golden in colour, but after it has the other characteristics that make it almost cooked (i.e. it holds its shape and has a wonderful aroma). Such a 30 part-cooked and frozen dough may be sold to third parties (e.g. hotels, caterers, restaurants or other bakeries) who are not capable of producing their own gluten-free bread products for them to thaw, finish cooking and serve fresh to a customer. Baking gluten-free bread onsite has always 35 been an issue for smaller bakeries, for fear of wheat contamination. Smaller bakeries could therefore be able to sell gluten-free products as the air-born wheat 3842938_1 (GHMatters) P88208.AU.1 9/11/12 -9 contamination issues in small baking areas would be eliminated. In other embodiments, the dough may be completely cooked 5 before being snap frozen. As will be appreciated, a frozen bread product (either partially or fully cooked) has a vastly enhanced shelf-life, which may enable such bread products to be transported great distances (e.g. overseas) without spoiling. 10 EXAMPLES Various specific embodiments of the present invention will now be described by way of example only. 15 Example 1 - foccacia bread A batch of gluten-free foccacia breads were prepared using the following ingredients and method. Ingredient Amount (kg) % (by weight) Rice Flour 3.500 38.00% Corn Flour 0.600 6.51% Potato Flour 0.600 6.51% Xanthum Gum 0.130 1.41% Baking Powder 0.050 0.54% Salt 0.050 0.54% Yeast 0.180 1.95% Raw Sugar 0.100 1.09% Milk 2.369 25.72% Olive Oil 0.736 7.99% Apple Cider Vinegar 0.020 0.22% Eggs 0.875 9.50% 20 Method 1. Mix dry ingredients in a mixing bowl 2. Add milk, oil, vinegar and beaten eggs 25 3. Mix at high speed for 2-3 min 4. Pre-heat oven to 190 0 C 5. Place dough in trays 3842938_1 (GHMatters) P88208.AU.1 9/11112 - 10 6. Prove by leave dough in moderate room temperature on trays until it rises by 50% (approx. 15 minutes) 7. Egg wash 8. Cook in oven for 35 min approx. 5 The gluten-free foccacia bread prepared in accordance with this Example compared favourably with 'ordinary' foccacia in terms of texture, mouthfeel, taste and was aromatic. It was also easy to slice. 10 Example 2 - sundried tomato and olive bread A batch of gluten-free sundried tomato and olive bread was prepared using the following ingredients and method. 15 Ingredient Amount (kg) % (by weight) Rice Flour 1.750 24.23% Corn Flour 0.400 5.54% Potato Flour 0.275 3.81% Xanthum Gum 0.065 0.90% Baking Powder 0.025 0.35% Salt 0.050 0.69% Dry Yeast 0.090 1.25% Raw Sugar 0.050 0.69% Milk 2.369 32.80% Olive Oil 0.243 3.36% Apple Cider Vinegar 0.030 0.42% Eggs 0.875 12.12% Sundried Tomato 0.500 6.92% Chopped Olive 0.500 6.92% Method 1. Mix dry ingredients 20 2. Add milk, oil, vinegar and beaten eggs 3. Add sundried tomato and olives 4. Mix at high speed for 2 min 5. Pre-heat oven to 190 0 C 6. For rolls weigh 130-140 gram 25 7. For loaves and cibatta weigh 600-800 grams 8. Use egg wash after finishing rolls and loaves 3842938_1 (GHMatters) P88208.AU.1 9111/12 - 11 9. Prove by leaving bread on trays in room temperature until it rises by 50% (approx. 15 min) 10. Cook in oven for 30-35 min approx. 5 The gluten-free sundried tomato and olive bread prepared in accordance with this Example compared favourably with 'ordinary' olive bread in terms of texture, mouthfeel, taste and was aromatic. It was also easy to slice. 10 Example 3 - dairy-free crispbread A batch of gluten and dairy-free crispbread was prepared using the following ingredients and method. Ingredient Amount (kg) % (by weight) Rice Flour 1.750 26.93% Corn Flour 0.400 6.16% Potato Flour 0.275 4.50% Xanthum Gum 0.065 1.00% Baking Powder 0.025 0.38% Salt 0.050 0.77% Dry Yeast 0.090 1.39% Raw Sugar 0.050 0.77% Soy Milk 2.645 40.70% Olive Oil 0.243 3.74% Apple Cider Vinegar 0.030 0.46% Eggs 0.875 13.47% 15 Method 1. Mix dry ingredients 2. Add milk, oil, vinegar and beaten eggs 20 3. Mix at high speed for 2-4 min 4. Pre-heat oven to 190 0 C 5. Ball dough 6. Prove by leaving crispbread dough in moderate room temperature in small balls on trays until it rises by 25 50% (approx. 15 minutes) 7. For large crispbreads weigh 100-120 grams, for small weigh 60-70 grams 3842938_1 (GHMatters) P88208.AU. smn/1/12 - 12 8. Flatten and brush on egg wash 9. Cook in oven for 10 min approx. The gluten and dairy-free crispbread prepared in 5 accordance with this Example compared favourably with 'ordinary' crispbreads in terms of texture, mouthfeel, taste, crispiness and its flavours were layered. Example 4 - walnut and raisin crispbread 10 A batch of walnut and raisin crispbread was prepared using the following ingredients and method. Ingredient Amount % (by weight) Rice Flour 1.750 23.75% Corn Flour 0.400 5.43% Potato Flour 0.275 3.97% Xanthum Gum 0.065 0.88% Baking Powder 0.025 0.34% Salt 0.050 0.68% Dry Yeast 0.090 1.22% Brown Sugar 0.050 0.68% Milk 2.369 32.16% Olive Oil 0.243 3.30% Apple Cider Vinegar 0.030 0.41% Eggs 0.875 11.88% Walnut 0.550 7.47% Raisin 0.550 7.47% Cinnamon 0.015 0.20% Allspice 0.020 0.27% Nutmeg 0.010 0.14% i5 Method 1. Mix dry ingredients 2. Add milk, oil, vinegar and beaten eggs 3. Add walnut and raisins 20 4. Mix at high speed for 4 minutes 5. Pre-heat oven to 190 0 C 6. Ball dough 7. Prove by leaving crispbread dough in moderate room 3842938_1 (GHMatters) P88208.AU.1 9/11/12 - 13 temperature in small balls on trays until it rises by 50% (approx. 15 minutes) 8. For large crispbreads weigh 100-120 grams, for small weigh 60-70 grams 5 9. Flatten and brush on water wash 10. Cook in oven for 10 min approx. The walnut and raisin crispbread prepared in accordance with this Example compared favourably with 'ordinary' 10 crispbreads in terms of texture, mouthfeel, taste, crispiness, and its fruity and nut flavours were complimentary and layered. It will be understood to persons skilled in the art of the is invention that many modifications may be made without departing from the spirit and scope of the invention. In the claims which follow and in the preceding description of the invention, except where the context 20 requires otherwise due to express language or necessary implication, the word "comprise" or variations such as "comprises" or "comprising" is used in an inclusive sense, i.e. to specify the presence of the stated features but not to preclude the presence or addition of further 25 features in various embodiments of the invention. 3842938_ I (GIHMatters) P88208.AU. 19/11112

Claims (19)

1. A method for producing a gluten-free bread product, the method comprising the steps of: 5 proving a dough comprising two or more gluten-free flours, yeast and a liquid at room temperature for a short period of time; and at least part-cooking the dough. 10

2. The method of claim 1, wherein the dough is proved for between about 10 and about 20 minutes.

3. The method of claim 1 or claim 2, wherein the dough is proved for about 15 minutes. 15

4. The method of any one of claims 1 to 3, wherein the yeast is a dry yeast.

5. The method of any one of claims 1 to 4, wherein the 20 mixture comprises less than 2% (by weight) of the yeast.

6. The method of any one of claims 1 to 5, wherein the liquid is water or milk. 25

7. The method of any one of claims 1 to 6, wherein the two or more gluten-free flours are selected from the group consisting of rice flour, corn flour, buckwheat flour and potato flour. 30 3842938_1 (GHMatters) P88208.AU.1 911/12 - 15

8. The method of any one of claims 1 to 7, wherein the dough comprises rice flour, corn flour and potato flour. 5

9. The method of any one of claims 1 to 8, wherein the dough comprises between about 20% and about 40% (by weight) rice flour.

10. The method of any one of claims 1 to 9, wherein the 10 dough comprises between about 5% and about 7% (by weight) corn flour.

11. The method of any one of claims 1 to 10, wherein the dough comprises between about 3% and about 7% (by is weight) potato flour.

12. The method of any one of claims 1 to 11, wherein the dough further comprises xanthan gum. 20

13. The method of any one of claims 1 to 12, wherein the part-cooked dough is snap frozen.

14. The method of any one of claims 1 to 12, wherein the dough is fully baked. 25

15. The method of any one of claims 1 to 14, wherein the gluten-free bread product is a bread, foccacia or crisp-bread. 30

16. A gluten-free bread product produced by the method of any one of claims 1 to 15. 3842938_1 (GHMatters) P88208.AU. 911 /12 - 16

17. A gluten-free bread product comprising: between about 20% and about 40% (by weight) of rice flour; between about 5% and about 7% (by weight) of corn 5 flour; and between about 3% and about 7% (by weight) of potato flour.

18. A gluten-free bread product, substantially as herein 10 described with reference to the Examples.

19. A method for producing a gluten-free bread product, substantially as herein described with reference to the Examples. 3842938_1 (GHMatters) P88208.AU. 9/11112